Chat-gpt IPA Recipe collaboration
Generative AI has been all over the news these days. From content creation to customer support to homework assistance to code generation -- is there anything it can’t do??? As beer generators we thought we’d force ask our brewer, Greg, to have a conversation with ChatGPT and see if they could come up with a beer worthy of the Acrospire Brewing name. You’ll have to stop by and try it to decide for yourself, but we think they succeeded. Below is the full output of the ChatGPT conversation, interspersed with some brewer’s commentary to explain our thinking throughout the conversation.
Hazy IPA Recipe Assistance
Brewer’s Commentary
I had been wanting to try a new beer utilizing BRU-1 hops, and a hazy IPA seemed like the place to start, based on the hop description. If you skip ahead to the “Tropical Pineapple IPA” section below, you can see the initial attempt. That first conversation helped to uncover some important parts of the prompts, like specifying ingredients on hand, so we didn’t have to wait months to brew this beer and potentially buy a bunch of ingredients that we may not use again.
We tried to balance not over-specifying the recipe (allowing ChatGPT to do its thing) vs. accepting a recipe we knew wouldn’t work, for whatever reason.
Brewer: Could you create a recipe for a hazy IPA featuring BRU-1 hops using the ingredients that I have on hand?
ChatGPT: Certainly! I'd be happy to help you create a recipe for a hazy IPA featuring BRU-1 hops based on the ingredients you have on hand. Please provide me with a list of the ingredients you currently have, and we can work on the recipe together.
Brewer: Pale Malt, Caramel Vienne Malt, Flaked Oats, Wheat Malt, Caramel 20L, Caramel 40L, Caramel 60L, Aromatic Malt, Biscuit Malt, Oat Malt, Honey, Belgian Candy Sugar, Carapils Malt. BRU-1 hops, Apollo hops, Chinook hops, Simcoe hops, Bravo hops, and Citra hops
ChatGPT: Great! With the ingredients you have, we can create a delicious hazy IPA featuring BRU-1 hops. Here's a recipe for you:
Recipe: Hazy IPA with BRU-1 Hops
Batch Size: 5 gallons (19 liters)
Target OG (Original Gravity): 1.065
Target FG (Final Gravity): 1.015
IBU (International Bitterness Units): 50-60
ABV (Alcohol by Volume): 6-7%
Ingredients:
- 10 lbs (4.5 kg) Pale Malt
- 1 lb (0.45 kg) Flaked Oats
- 1 lb (0.45 kg) Wheat Malt
- 8 oz (227 g) Caramel Vienne Malt
- 4 oz (113 g) Aromatic Malt
- 4 oz (113 g) Carapils Malt
- 2 oz (57 g) Caramel 20L
- 2 oz (57 g) Caramel 40L
- 2 oz (57 g) Caramel 60L
- 2 oz (57 g) Biscuit Malt
- 2 oz (57 g) Oat Malt
- 1 lb (0.45 kg) Honey (preferably light-colored)
- 4 oz (113 g) Belgian Candy Sugar (optional)
Hops:
- 1 oz (28 g) BRU-1 hops (15-18% AA) - bittering
- 1 oz (28 g) BRU-1 hops - flavor
- 1 oz (28 g) Apollo hops (14-17% AA) - flavor/aroma
- 1 oz (28 g) Chinook hops (11-14% AA) - flavor/aroma
- 1 oz (28 g) Simcoe hops (12-14% AA) - flavor/aroma
- 1 oz (28 g) Bravo hops (14-17% AA) - aroma/dry hop
- 1 oz (28 g) Citra hops (11-14% AA) - aroma/dry hop
Yeast:
- A neutral ale yeast like Safale US-05 or Wyeast 1056
Instructions:
1. Mash:
- In a large pot, heat 4.5 gallons (17 liters) of water to around 160°F (71°C).
- Add all the malts, flaked oats, and wheat malt to the pot.
- Stir well to ensure all the grains are fully submerged.
- Maintain the temperature around 150°F (65°C) and let it rest for 60 minutes to convert the starches into fermentable sugars.
- After the mash, sparge with hot water at around 170°F (77°C) to rinse out the remaining sugars.
2. Boil:
- Bring the wort to a boil.
- Add 1 oz (28 g) of BRU-1 hops for bittering.
- Boil for 60 minutes.
- After 30 minutes of boiling, add the honey and Belgian Candy Sugar (if using).
- At flameout, add 1 oz (28 g) of BRU-1 hops for flavor.
- Stir well to dissolve the sugars.
3. Chill and Ferment:
- Cool the wort rapidly to around 68°F (20°C).
- Transfer the wort to a sanitized fermenter.
- Pitch the yeast according to the manufacturer's instructions.
- Seal the fermenter with an airlock and allow fermentation to proceed at a controlled temperature around 68-72°F (20-22°C).
- Fermentation usually takes about 7-10 days, but monitor the specific gravity to determine readiness.
4. Dry Hop:
- Once fermentation is complete, add 1 oz (28 g) each of Bravo hops and Citra hops to the fermenter.
- Let the hops sit in the fermenter for 4-5 days at the same temperature as fermentation.
5. Carbonation and Packaging:
- After dry hopping, you can either bottle or keg the beer.
- If bottling, dissolve 3/4 cup (150 g) of priming sugar in a small amount of boiling water and add it to the beer during bottling.
- Allow the bottles to carbonate for 2-3 weeks at room temperature.
6. Enjoy:
- Store the bottles in a cool, dark place or refrigerate them before serving.
- The hazy IPA should be ready to enjoy after carbonation.
Remember to sanitize all your equipment before use and adjust the recipe according to your brewing setup and preferences. Cheers!
Brewer’s Commentary
That’s a LOT of ingredients, ChatGPT -- let’s dial it back a little.
Brewer: You don't have to include all the ingredients, just the ones appropriate for your recipe.
ChatGPT: Apologies for the confusion. Based on the ingredients you have, here's a revised recipe for a hazy IPA featuring BRU-1 hops:
Recipe: Hazy IPA with BRU-1 Hops
Batch Size: 5 gallons (19 liters)
Target OG (Original Gravity): 1.065
Target FG (Final Gravity): 1.015
IBU (International Bitterness Units): 50-60
ABV (Alcohol by Volume): 6-7%
Ingredients:
- 10 lbs (4.5 kg) Pale Malt
- 1 lb (0.45 kg) Flaked Oats
- 1 lb (0.45 kg) Wheat Malt
- 1 oz (28 g) BRU-1 hops (15-18% AA) - bittering
- 1 oz (28 g) BRU-1 hops - flavor
- 1 oz (28 g) Apollo hops (14-17% AA) - flavor/aroma
- 1 oz (28 g) Chinook hops (11-14% AA) - flavor/aroma
- 1 oz (28 g) Simcoe hops (12-14% AA) - flavor/aroma
- 1 oz (28 g) Bravo hops (14-17% AA) - aroma/dry hop
- 1 oz (28 g) Citra hops (11-14% AA) - aroma/dry hop
- A neutral ale yeast like Safale US-05 or Wyeast 1056
Instructions:
1. Mash:
- In a large pot, heat 4.5 gallons (17 liters) of water to around 160°F (71°C).
- Add the Pale Malt, Flaked Oats, and Wheat Malt to the pot.
- Stir well to ensure all the grains are fully submerged.
- Maintain the temperature around 150°F (65°C) and let it rest for 60 minutes to convert the starches into fermentable sugars.
- After the mash, sparge with hot water at around 170°F (77°C) to rinse out the remaining sugars.
2. Boil:
- Bring the wort to a boil.
- Add 1 oz (28 g) of BRU-1 hops for bittering.
- Boil for 60 minutes.
- At flameout, add 1 oz (28 g) of BRU-1 hops for flavor.
- Stir well to dissolve the hops.
3. Chill and Ferment:
- Cool the wort rapidly to around 68°F (20°C).
- Transfer the wort to a sanitized fermenter.
- Pitch the yeast according to the manufacturer's instructions.
- Seal the fermenter with an airlock and allow fermentation to proceed at a controlled temperature around 68-72°F (20-22°C).
- Fermentation usually takes about 7-10 days, but monitor the specific gravity to determine readiness.
4. Dry Hop:
- Once fermentation is complete, add 1 oz (28 g) each of Bravo hops and Citra hops to the fermenter.
- Let the hops sit in the fermenter for 4-5 days at the same temperature as fermentation.
5. Carbonation and Packaging:
- After dry hopping, you can either bottle or keg the beer.
- If bottling, dissolve 3/4 cup (150 g) of priming sugar in a small amount of boiling water and add it to the beer during bottling.
- Allow the bottles to carbonate for 2-3 weeks at room temperature.
6. Enjoy:
- Store the bottles in a cool, dark place or refrigerate them before serving.
- The hazy IPA should be ready to enjoy after carbonation.
Please note that this recipe does not incorporate the additional specialty malts, honey, Belgian Candy Sugar, and other hops you mentioned. If you'd like to include them, feel free to specify, and I can help you adjust the recipe accordingly.
Brewer’s Commentary
The hop that we chose is designated as a dual purpose hop, so ChatGPT seemed to think that it could be used throughout the process, but I didn’t feel the need to use it as a bittering hop - it’s not making the best use of its characteristics.
Brewer: I would rather focus on using the BRU-1 hops in the whirlpool and dry hop steps.
ChatGPT: Certainly! If you'd like to focus on using BRU-1 hops in the whirlpool and dry hop steps, here's an updated recipe for a hazy IPA:
Recipe: Hazy IPA with BRU-1 Hops (Whirlpool and Dry Hop Focus)
Batch Size: 5 gallons (19 liters)
Target OG (Original Gravity): 1.065
Target FG (Final Gravity): 1.015
IBU (International Bitterness Units): 50-60
ABV (Alcohol by Volume): 6-7%
Ingredients:
- 10 lbs (4.5 kg) Pale Malt
- 1 lb (0.45 kg) Flaked Oats
- 1 lb (0.45 kg) Wheat Malt
- 1 oz (28 g) BRU-1 hops (15-18% AA) - bittering
- 1 oz (28 g) Apollo hops (14-17% AA) - flavor/aroma
- 1 oz (28 g) Chinook hops (11-14% AA) - flavor/aroma
- 1 oz (28 g) Simcoe hops (12-14% AA) - flavor/aroma
- 2 oz (57 g) BRU-1 hops - whirlpool
- 2 oz (57 g) BRU-1 hops - dry hop
- A neutral ale yeast like Safale US-05 or Wyeast 1056
Instructions:
1. Mash:
- In a large pot, heat 4.5 gallons (17 liters) of water to around 160°F (71°C).
- Add the Pale Malt, Flaked Oats, and Wheat Malt to the pot.
- Stir well to ensure all the grains are fully submerged.
- Maintain the temperature around 150°F (65°C) and let it rest for 60 minutes to convert the starches into fermentable sugars.
- After the mash, sparge with hot water at around 170°F (77°C) to rinse out the remaining sugars.
2. Boil:
- Bring the wort to a boil.
- Add 1 oz (28 g) of BRU-1 hops for bittering.
- Boil for 60 minutes.
- At flameout, add the Apollo, Chinook, and Simcoe hops for flavor/aroma.
- Stir well to dissolve the hops.
3. Whirlpool:
- After flameout, let the wort stand for 15 minutes.
- Add 2 oz (57 g) of BRU-1 hops to the whirlpool.
- Stir gently in one direction to create a whirlpool effect and let the hops steep for 20 minutes.
4. Chill and Ferment:
- Cool the wort rapidly to around 68°F (20°C).
- Transfer the wort to a sanitized fermenter.
- Pitch the yeast according to the manufacturer's instructions.
- Seal the fermenter with an airlock and allow fermentation to proceed at a controlled temperature around 68-72°F (20-22°C).
- Fermentation usually takes about 7-10 days, but monitor the specific gravity to determine readiness.
5. Dry Hop:
- Once fermentation is complete, add 2 oz (57 g) of BRU-1 hops to the fermenter for dry hopping.
- Let the hops sit in the fermenter for 4-5 days at the same temperature as fermentation.
6. Carbonation and Packaging:
- After dry hopping, you can either bottle or keg the beer.
- If bottling, dissolve 3/4 cup (150 g) of priming sugar in a small amount of boiling water and add it to the beer during bottling.
- Allow the bottles to carbonate for 2-3 weeks at room temperature.
7. Enjoy:
- Store the bottles in a cool, dark place or refrigerate them before serving.
- The hazy IPA should be ready to enjoy after carbonation.
This recipe emphasizes the use of BRU-1 hops in the whirlpool and dry hop stages, while incorporating complementary hops for bitterness and flavor/aroma. Adjustments can still be made according to your preferences and equipment. Cheers!
Brewer’s Commentary
There were a large number of hops, a little too complicated. I thought these next ones would pair well with the BRU-1, plus we had plenty on hand.
Brewer: I would prefer not using bittering hops, like a typical hazy IPA, and use chinook, simcoe, and citra hops for complementary flavors
ChatGPT: Understood! If you prefer not to use separate bittering hops and focus on the complementary flavors of Chinook, Simcoe, and Citra hops, here's an updated recipe for a hazy IPA:
Recipe: Hazy IPA with BRU-1, Chinook, Simcoe, and Citra Hops
Batch Size: 5 gallons (19 liters)
Target OG (Original Gravity): 1.065
Target FG (Final Gravity): 1.015
IBU (International Bitterness Units): 40-50
ABV (Alcohol by Volume): 6-7%
Ingredients:
- 10 lbs (4.5 kg) Pale Malt
- 1 lb (0.45 kg) Flaked Oats
- 1 lb (0.45 kg) Wheat Malt
- 1 oz (28 g) Chinook hops (11-14% AA) - whirlpool/flameout
- 1 oz (28 g) Simcoe hops (12-14% AA) - whirlpool/flameout
- 1 oz (28 g) Citra hops (11-14% AA) - whirlpool/flameout
- 2 oz (57 g) BRU-1 hops - whirlpool
- 2 oz (57 g) BRU-1 hops - dry hop
- 1 oz (28 g) Chinook hops - dry hop
- 1 oz (28 g) Simcoe hops - dry hop
- 1 oz (28 g) Citra hops - dry hop
- A neutral ale yeast like Safale US-05 or Wyeast 1056
Instructions:
1. Mash:
- In a large pot, heat 4.5 gallons (17 liters) of water to around 160°F (71°C).
- Add the Pale Malt, Flaked Oats, and Wheat Malt to the pot.
- Stir well to ensure all the grains are fully submerged.
- Maintain the temperature around 150°F (65°C) and let it rest for 60 minutes to convert the starches into fermentable sugars.
- After the mash, sparge with hot water at around 170°F (77°C) to rinse out the remaining sugars.
2. Boil:
- Bring the wort to a boil.
- At flameout, add 1 oz (28 g) each of Chinook, Simcoe, and Citra hops.
- Stir well to dissolve the hops.
3. Whirlpool:
- After flameout, let the wort stand for 15 minutes.
- Add 2 oz (57 g) of BRU-1 hops to the whirlpool.
- Stir gently in one direction to create a whirlpool effect and let the hops steep for 20 minutes.
4. Chill and Ferment:
- Cool the wort rapidly to around 68°F (20°C).
- Transfer the wort to a sanitized fermenter.
- Pitch the yeast according to the manufacturer's instructions.
- Seal the fermenter with an airlock and allow fermentation to proceed at a controlled temperature around 68-72°F (20-22°C).
- Fermentation usually takes about 7-10 days, but monitor the specific gravity to determine readiness.
5. Dry Hop:
- Once fermentation is complete, add 2 oz (57 g) of BRU-1 hops, 1 oz (28 g) of Chinook hops, 1 oz (28 g) of Simcoe hops, and 1 oz (28 g) of Citra hops to the fermenter for dry hopping.
- Let the hops sit in the fermenter for 4-5 days at the same temperature as fermentation.
6. Carbonation and Packaging:
- After dry hopping, you can either bottle or keg the beer.
- If bottling, dissolve 3/4 cup (150 g) of priming sugar in a small amount of boiling water and add it to the beer during bottling.
- Allow the bottles to carbonate for 2-3 weeks at room temperature.
7. Enjoy:
- Store the bottles in a cool, dark place or refrigerate them before serving.
- The hazy IPA should be ready to enjoy after carbonation.
This updated recipe focuses on using the Chinook, Simcoe, and Citra hops for both whirlpool and dry hop additions, while incorporating the BRU-1 hops in the whirlpool and dry hop stages as well. Adjustments can still be made according to your preferences and equipment. Cheers!
Brewer’s Commentary
Even though hazy IPAs are very popular now, west coast IPAs are having a resurgence, plus they’re more of our specialty. I changed my mind on the style here and thought the sweet, tropical flavors would do well as a west coast IPA, so we switched it up a little.
Brewer: What about making a west coast IPA with the ingredients I have? Remember that you do not have to use all of them -- and focus on using the BRU-1 hops as late addition and dry hops
ChatGPT: Certainly! Here's a recipe for a West Coast IPA utilizing the BRU-1 hops as a late addition and dry hop, while incorporating the ingredients you have on hand:
Recipe: West Coast IPA with BRU-1 Hops
Batch Size: 5 gallons (19 liters)
Target OG (Original Gravity): 1.065
Target FG (Final Gravity): 1.015
IBU (International Bitterness Units): 50-70
ABV (Alcohol by Volume): 6-7%
Ingredients:
- 10 lbs (4.5 kg) Pale Malt
- 1 lb (0.45 kg) Caramel 20L
- 1 lb (0.45 kg) Caramel 40L
- 1 oz (28 g) BRU-1 hops - late addition (15 minutes)
- 2 oz (57 g) BRU-1 hops - dry hop
- 1 oz (28 g) Apollo hops (14-17% AA) - bittering (60 minutes)
- 1 oz (28 g) Chinook hops (11-14% AA) - flavor/aroma (10 minutes)
- 1 oz (28 g) Simcoe hops (12-14% AA) - flavor/aroma (10 minutes)
- A neutral ale yeast like Safale US-05 or Wyeast 1056
Instructions:
1. Mash:
- In a large pot, heat 4.5 gallons (17 liters) of water to around 160°F (71°C).
- Add the Pale Malt, Caramel 20L, and Caramel 40L to the pot.
- Stir well to ensure all the grains are fully submerged.
- Maintain the temperature around 150°F (65°C) and let it rest for 60 minutes to convert the starches into fermentable sugars.
- After the mash, sparge with hot water at around 170°F (77°C) to rinse out the remaining sugars.
2. Boil:
- Bring the wort to a boil.
- Add 1 oz (28 g) of Apollo hops for bittering and boil for 60 minutes.
- With 15 minutes remaining in the boil, add 1 oz (28 g) of BRU-1 hops for a late addition.
- Add the Chinook and Simcoe hops for flavor/aroma in the last 10 minutes of the boil.
- Stir well to dissolve the hops.
3. Chill and Ferment:
- Cool the wort rapidly to around 68°F (20°C).
- Transfer the wort to a sanitized fermenter.
- Pitch the yeast according to the manufacturer's instructions.
- Seal the fermenter with an airlock and ferment at a controlled temperature around 68-72°F (20-22°C).
- Fermentation typically takes about 7-10 days, but monitor the specific gravity to determine readiness.
4. Dry Hop:
- Once fermentation is complete, add 2 oz (57 g) of BRU-1 hops to the fermenter for dry hopping.
- Let the hops sit in the fermenter for 4-5 days at the same temperature as fermentation.
5. Carbonation and Packaging:
- After dry hopping, you can either bottle or keg the beer.
- If bottling, dissolve 3/4 cup (150 g) of priming sugar in a small amount of boiling water and add it to the beer during bottling.
- Allow the bottles to carbonate for 2-3 weeks at room temperature.
6. Enjoy:
- Store the bottles in a cool, dark place or refrigerate them before serving.
- The West Coast IPA should be ready to enjoy after carbonation.
This recipe incorporates the BRU-1 hops as a late addition and dry hop, while utilizing Apollo, Chinook, and Simcoe hops for bittering, flavor, and aroma. Adjustments can still be made according to your preferences and equipment. Cheers!
Brewer’s Commentary
Here’s where ChatGPT did something a little unexpected, proposing adding BRU-1 with 15 minutes remaining in the boil. 5-10 minutes before the end of boil is a more typical late addition.
Brewer: Instead of late addition, how about adding the BRU-1 hops at flameout or as a whirlpool hop?
ChatGPT: Certainly! If you'd like to add the BRU-1 hops at flameout or as a whirlpool hop instead of a late addition, here's an updated recipe for a West Coast IPA:
Recipe: West Coast IPA with BRU-1 Hops (Flameout/Whirlpool Addition)
Batch Size: 5 gallons (19 liters)
Target OG (Original Gravity): 1.065
Target FG (Final Gravity): 1.015
IBU (International Bitterness Units): 50-70
ABV (Alcohol by Volume): 6-7%
Ingredients:
- 10 lbs (4.5 kg) Pale Malt
- 1 lb (0.45 kg) Caramel 20L
- 1 lb (0.45 kg) Caramel 40L
- 2 oz (57 g) BRU-1 hops - flameout/whirlpool
- 2 oz (57 g) BRU-1 hops - dry hop
- 1 oz (28 g) Apollo hops (14-17% AA) - bittering (60 minutes)
- 1 oz (28 g) Chinook hops (11-14% AA) - flavor/aroma (10 minutes)
- 1 oz (28 g) Simcoe hops (12-14% AA) - flavor/aroma (10 minutes)
- A neutral ale yeast like Safale US-05 or Wyeast 1056
Instructions:
1. Mash:
- In a large pot, heat 4.5 gallons (17 liters) of water to around 160°F (71°C).
- Add the Pale Malt, Caramel 20L, and Caramel 40L to the pot.
- Stir well to ensure all the grains are fully submerged.
- Maintain the temperature around 150°F (65°C) and let it rest for 60 minutes to convert the starches into fermentable sugars.
- After the mash, sparge with hot water at around 170°F (77°C) to rinse out the remaining sugars.
2. Boil:
- Bring the wort to a boil.
- Add 1 oz (28 g) of Apollo hops for bittering and boil for 60 minutes.
- With 10 minutes remaining in the boil, add the Chinook and Simcoe hops for flavor/aroma.
- Stir well to dissolve the hops.
3. Whirlpool/Flameout:
- After flameout, let the wort stand for 15 minutes.
- Add 2 oz (57 g) of BRU-1 hops to the whirlpool or at flameout.
- Stir gently to ensure the hops are mixed into the wort.
4. Chill and Ferment:
- Cool the wort rapidly to around 68°F (20°C).
- Transfer the wort to a sanitized fermenter.
- Pitch the yeast according to the manufacturer's instructions.
- Seal the fermenter with an airlock and ferment at a controlled temperature around 68-72°F (20-22°C).
- Fermentation typically takes about 7-10 days, but monitor the specific gravity to determine readiness.
5. Dry Hop:
- Once fermentation is complete, add 2 oz (57 g) of BRU-1 hops to the fermenter for dry hopping.
- Let the hops sit in the fermenter for 4-5 days at the same temperature as fermentation.
6. Carbonation and Packaging:
- After dry hopping, you can either bottle or keg the beer.
- If bottling, dissolve 3/4 cup (150 g) of priming sugar in a small amount of boiling water and add it to the beer during bottling.
- Allow the bottles to carbonate for 2-3 weeks at room temperature.
7. Enjoy:
- Store the bottles in a cool, dark place or refrigerate them before serving.
- The West Coast IPA should be ready to enjoy after carbonation.
This updated recipe incorporates the BRU-1 hops at flameout or in the whirlpool, allowing for more aromatic qualities. The Apollo, Chinook, and Simcoe hops are used for bittering and flavor/aroma additions. Adjustments can still be made according to your preferences and equipment. Cheers!
Brewer’s Commentary
And that’s a wrap! The above, scaled up to our 1.5 bbl system, is pretty much what you’re drinking. Hope you enjoy it!
Tropical Pineapple IPA.
Brewer: What's a good recipe for a hazy, tropical IPA with subtle pineapple flavor?
ChatGPT: Here's a recipe for a hazy, tropical IPA with a subtle pineapple flavor. Keep in mind that brewing beer involves some level of skill and equipment, so ensure you have the necessary knowledge and tools before attempting this recipe. Also, please note that this is a general recipe, and specific measurements and ingredient choices can be adjusted to suit your preferences.
Ingredients:
- 10 lbs (4.5 kg) 2-row pale malt
- 2 lbs (0.9 kg) flaked oats
- 1 lb (0.45 kg) wheat malt
- 8 oz (227 g) honey malt
- 1 lb (0.45 kg) lactose (optional, for added sweetness and mouthfeel)
- 0.5 lb (227 g) Carapils malt (for body and head retention)
- 0.5 lb (227 g) Vienna malt
- 0.5 lb (227 g) dextrose (corn sugar, for priming)
- 1 oz (28 g) Mosaic hops (bittering)
- 1 oz (28 g) Citra hops (flavor)
- 1 oz (28 g) El Dorado hops (aroma)
- 1 oz (28 g) Azacca hops (aroma)
- 2 oz (57 g) Mosaic hops (dry hopping)
- 1 oz (28 g) Citra hops (dry hopping)
- 1 oz (28 g) Amarillo hops (dry hopping)
- 1 oz (28 g) Ekuanot hops (dry hopping)
- 1 packet of American ale yeast (e.g., Wyeast 1056 or Safale US-05)
- 1 fresh pineapple, peeled and cubed
Instructions:
1. Begin by mashing the grains. Heat water to around 152°F (67°C) and add the malted grains. Maintain this temperature for about 60 minutes. Then, sparge the grains with hot water around 170°F (77°C) to collect the wort.
2. Boil the wort for 60 minutes, adding hops according to the following schedule:
- 60 minutes: Add 1 oz (28 g) Mosaic hops for bittering.
- 15 minutes: Add 1 oz (28 g) Citra hops for flavor.
- 5 minutes: Add 1 oz (28 g) El Dorado and 1 oz (28 g) Azacca hops for aroma.
3. After the boil, cool the wort rapidly to around 68°F (20°C) using a wort chiller or an ice bath.
4. Transfer the cooled wort to a sanitized fermenter, and pitch the American ale yeast. Follow the yeast manufacturer's instructions for best results.
5. Ferment the beer at a controlled temperature around 68°F (20°C) for about a week or until fermentation activity subsides.
6. Prepare the pineapple addition by blending the cubed pineapple until smooth. You can strain the puree to remove any solids if desired.
7. After primary fermentation, transfer the beer to a secondary fermenter or a sanitized vessel. Add the pineapple puree and dry hops to the secondary fermenter.
8. Seal the vessel and let the beer undergo a secondary fermentation for about 4 to 7 days. This period allows the flavors to meld together.
9. Once secondary fermentation is complete, bottle or keg the beer. If bottling, add the dextrose (corn sugar) to prime the beer. Aim for a carbonation level appropriate for the style.
10. Store the bottles or kegs at room temperature for about two weeks to allow for carbonation and conditioning.
Brewer: Could you replace most of the hops with BRU-1 hops?
ChatGPT: Yes, you can definitely replace most of the hops with BRU-1 hops to give your IPA a unique flavor profile. BRU-1 hops are known for their distinctive pineapple and stone fruit characteristics, which can complement the desired tropical flavors in your beer. Here's an adjusted recipe that incorporates BRU-1 hops:
Ingredients:
- 10 lbs (4.5 kg) 2-row pale malt
- 2 lbs (0.9 kg) flaked oats
- 1 lb (0.45 kg) wheat malt
- 8 oz (227 g) honey malt
- 1 lb (0.45 kg) lactose (optional, for added sweetness and mouthfeel)
- 0.5 lb (227 g) Carapils malt (for body and head retention)
- 0.5 lb (227 g) Vienna malt
- 0.5 lb (227 g) dextrose (corn sugar, for priming)
- 1 oz (28 g) Mosaic hops (bittering)
- 1 oz (28 g) Citra hops (flavor)
- 1 oz (28 g) El Dorado hops (aroma)
- 2 oz (57 g) BRU-1 hops (aroma)
- 2 oz (57 g) BRU-1 hops (dry hopping)
- 1 oz (28 g) Citra hops (dry hopping)
- 1 oz (28 g) Amarillo hops (dry hopping)
- 1 oz (28 g) Ekuanot hops (dry hopping)
- 1 packet of American ale yeast (e.g., Wyeast 1056 or Safale US-05)
- 1 fresh pineapple, peeled and cubed
Instructions:
Follow the same steps outlined in the previous recipe, but make the following adjustments to the hop additions:
1. Boil the wort for 60 minutes, adding hops according to the following schedule:
- 60 minutes: Add 1 oz (28 g) Mosaic hops for bittering.
- 15 minutes: Add 1 oz (28 g) Citra hops for flavor.
- 5 minutes: Add 1 oz (28 g) El Dorado hops for aroma.
- Flameout: Add 2 oz (57 g) BRU-1 hops for aroma.
2. After primary fermentation, transfer the beer to a secondary fermenter or a sanitized vessel. Add the pineapple puree and the dry hopping additions:
- Dry Hopping: Add 2 oz (57 g) BRU-1 hops, 1 oz (28 g) Citra hops, 1 oz (28 g) Amarillo hops, and 1 oz (28 g) Ekuanot hops.
Continue with the remaining steps as outlined in the previous recipe. These adjustments will infuse your IPA with the tropical and pineapple flavors contributed by the BRU-1 hops. Enjoy brewing your hazy, tropical IPA with a subtle pineapple twist!
Brewer: Could you remove the 1 fresh pineapple and still have enough pineapple flavor from the BRU-1 hops?
ChatGPT: Certainly! While using fresh pineapple can enhance the pineapple flavor, the BRU-1 hops alone can still provide a good amount of pineapple character to your beer. You can omit the fresh pineapple and rely solely on the hops for the pineapple flavor. Here's the adjusted recipe:
Ingredients:
- 10 lbs (4.5 kg) 2-row pale malt
- 2 lbs (0.9 kg) flaked oats
- 1 lb (0.45 kg) wheat malt
- 8 oz (227 g) honey malt
- 1 lb (0.45 kg) lactose (optional, for added sweetness and mouthfeel)
- 0.5 lb (227 g) Carapils malt (for body and head retention)
- 0.5 lb (227 g) Vienna malt
- 0.5 lb (227 g) dextrose (corn sugar, for priming)
- 1 oz (28 g) Mosaic hops (bittering)
- 1 oz (28 g) Citra hops (flavor)
- 1 oz (28 g) El Dorado hops (aroma)
- 4 oz (113 g) BRU-1 hops (aroma and dry hopping)
- 1 oz (28 g) Citra hops (dry hopping)
- 1 oz (28 g) Amarillo hops (dry hopping)
- 1 oz (28 g) Ekuanot hops (dry hopping)
- 1 packet of American ale yeast (e.g., Wyeast 1056 or Safale US-05)
Instructions:
Follow the same steps outlined in the previous recipe, but omit the fresh pineapple addition entirely.
Adjust the hop additions as follows:
1. Boil the wort for 60 minutes, adding hops according to the following schedule:
- 60 minutes: Add 1 oz (28 g) Mosaic hops for bittering.
- 15 minutes: Add 1 oz (28 g) Citra hops for flavor.
- 5 minutes: Add 1 oz (28 g) El Dorado hops for aroma.
- Flameout: Add 2 oz (57 g) BRU-1 hops for aroma.
2. After primary fermentation, transfer the beer to a secondary fermenter or a sanitized vessel. Proceed with the dry hopping additions:
- Dry Hopping: Add 2 oz (57 g) BRU-1 hops, 1 oz (28 g) Citra hops, 1 oz (28 g) Amarillo hops, and 1 oz (28 g) Ekuanot hops.
Continue with the remaining steps as outlined in the previous recipe.
By focusing on the BRU-1 hops during the dry hopping stage, you can still achieve a good amount of pineapple flavor in your hazy, tropical IPA. Enjoy brewing!
Brewer: What is the expected ABV with this recipe?
ChatGPT: The expected ABV (Alcohol By Volume) of a beer depends on several factors, including the efficiency of your brewing process, yeast attenuation, and fermentation conditions. However, based on a general estimation, this recipe can yield an approximate ABV of around 6% to 7%.
To get a more accurate measurement, you can use brewing software or online calculators that take into account your specific equipment and brewing variables. These tools can help you calculate the expected ABV based on your recipe and brewing parameters.
Brewer: How many gallons is this recipe for?
ChatGPT: Apologies for not specifying the batch size in the recipe. This recipe is formulated for a 5-gallon batch size. However, if you prefer a different batch size, you can scale the recipe accordingly.
Brewer: Why does the recipe have both honey malt and Vienna malt?
ChatGPT: The recipe includes both honey malt and Vienna malt to contribute different flavors and characteristics to the beer.
Honey malt: Honey malt is a specialty malt known for its rich, sweet, and malty flavors. It can add depth and complexity to the beer, providing a subtle honey-like sweetness and a hint of toasty, biscuity notes. The honey malt can complement the tropical and fruity flavors in the IPA, enhancing the overall malt profile and adding a touch of sweetness.
Vienna malt: Vienna malt is another specialty malt that adds a malty and slightly toasty character to the beer. It imparts a light biscuity or bread-like flavor that can enhance the malt backbone and contribute to a fuller body. Vienna malt also helps improve head retention and provides some color to the beer.
By using a combination of honey malt and Vienna malt, you can achieve a balanced malt profile with a touch of sweetness and toasty notes. These malts work in conjunction with the other grains to create a more complex and flavorful base for your hazy, tropical IPA.